new recipes, a lot of joy, and a borrowed space

Whole Wheat Apple Spice Pancakes

Last summer I had the privilege of working at Montreat Presbyterian Conference Center, in the midst of the beautiful Blue Ridge Mountains. I lived in a house with 38 other college students on the summer staff, meaning I shared two ovens and five refrigerators with 38 of my closest friends. Cozy. Although the kitchens were not the shining jewels of that summer, there were some wonderful memories made in those rented quarters- one of which involves pancakes.

My good friend Skip had this delightful habit of making late night pancakes. It became a popular joke, because in the morning there was always a distinct wake of clues that let us know Skip had been making late-night pancakes once again. In honor of those nights and traditions, this recipe goes out to Skip and the men of Sylvan.

Now this pancake recipe is probably one my friend Skip did not try. It’s a little unique in that it calls for unsweetened apple sauce, wheat flour, and flax seed- resulting in a delicious tasting pancake that is also diabetic friendly, low in fat, and low in calories. These pancakes will have you feeling strong and healthy all morning long and are nutritious enough to ask for seconds, and thirds. So eat up! Another wonderful day has begun.

Ingredients

1 cup whole wheat flour

1 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons ground flax seed

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ Tablespoon dark brown sugar

1 cup nonfat buttermilk*

1/4 cup unsweetened applesauce

2 teaspoons vegetable oil

1 large egg, lightly beaten

Cooking spray

Sugar-free maple syrup (optional)

Fresh fruit slices (optional)

Directions:

In a large bowl, mix together the whole wheat flour, baking soda, salt, and ground flax seed.

In a separate bowl, combine the buttermilk, applesauce, and vegetable oil, and mix well.

Stir the wet ingredients into the dry ingredients just until the dry ingredients are thoroughly moistened.

Coat a nonstick griddle or nonstick skillet with a thin layer of non-stick cooking spray over medium heat.

Using a ¼ cup measuring cup, pour batter onto the griddle and spread into a circle.

Cook pancakes until bubbles begin to form and pop on the top of the pancake. Flip and continue cooking on the other side for an additional few minutes.

Notes and Tips:

*If you do not regularly keep buttermilk in your refrigerator, have no fear! Neither do I. There is an easy solution to this problem. Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add milk up to the 1-cup line and set aside for five minutes. After five minutes, you may use the milk mix as the recipe calls for. It’s magic